Globalization of Local Cuisine in West Java: An Attempt to Introduce and Preserve the Cuisine through Cultural Diplomacy

Rosaria Mita Amalia

Padjadjaran University, Indonesia

ABSTRACT

Culinary art offers a gastronomic experience of local cuisine that has a distinctive taste. Potential local of cuisine can be an answer to start or open a tourism development efforts in West Java through the development and marketing of culinary products. West Java Province, also known as the land of Sunda, has different kind of dishes comparing to other Indonesian cuisine. Sundanese cuisine’s characteristic is freshness to every cooking, because it is usually served with fresh vegetables. The food can be found in Bandung, Cianjur, Purwakarta, Bogor, Cirebon, Kuningan, Indramayu, Sumedang, Sukabumi, Garut, Tasikmalaya, and Ciamis. The method used is descriptive qualitative which aims to create a description or picture of systematic, factual, accurate information about culinary mapping in West Java. And the approach used is ethnolinguistics by using historical and cultural approach. The result of the research produces a culinary reference book and map of West Java in and this will be a recommendation for local governments to get food icons from West Java to attract foreign tourists coming to West Java

KEYWORDS

Culinary, West Java, ethnolinguistics.